10 Ingredients, 10 Healthy Dishes

Salmon, Spinach, and Cheddar Omelet

Makes 2 servings

1 tablespoon extra virgin olive oil
1 garlic clove, finely chopped
3 cups baby spinach
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 ounces cooked salmon, flaked
1 tablespoon unsalted butter
5 eggs, lightly beaten
1/2 cup grated reduced-fat cheddar cheese

• Heat the oil in a large skillet over medium-high heat.
• Add the garlic and cook for 30 seconds.
• Add the spinach and cook, tossing, until wilted, 2 to 3 minutes.
• Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• In a small bowl, combine the spinach with the salmon.
• Wipe out the skillet and melt the butter over medium-high heat.
• Season the eggs with the remaining salt and pepper.
• Pour the eggs into the skillet and swirl the pan so they spread out.
• Using a heat-resistant rubber spatula, mix the center of the eggs quickly once or twice, then lift the eggs around the edges occasionally to let any uncooked portion flow underneath.
• Cook until the bottom is firm.
• Sprinkle the cheese evenly over the eggs, then arrange the spinach-salmon mixture over the cheese; cook for 20 seconds more.
• Slide the omelet onto a plate, carefully folding the egg over the filling as you do. Serve immediately.

Nutrition facts per serving: 432 calories, 32g protein, 7g carbohydrate, 32g fat (12g saturated), 2g fiber